Red Pesto with Walnuts (Pesto Rosso)

Name: Red Pesto with Walnuts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ⅔ cups parmesan (shredded); 2 cups sun-dried tomatoes in oil (weight excl. oil); 50 fresh basil leaves; 1 cup walnuts (unroasted & without salt); 1 garlic clove (optional); 2 Tbsp oil from the sun-dried tomatoes (more or less to desired consistency)

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Make this flavor packed Red Pesto with Walnuts (Pesto Rosso) in just 10 minutes with 5 ingredients and you will never go back to store bought pesto again. With sun-dried tomatoes, walnuts, fresh basil and parmesan this pesto is perfect with pasta, on top of bread and as a sauce for just about anything.

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Why you will love this recipe
What you need to make Pesto Rosso
How to make it
Tips & tricks
Recipe FAQ
What do you use Pesto Rosso for?
More quick and easy spreads
Recipe
Reviews

Red Pesto or Pesto Rosso is such a great sauce to know how to make - simple, delicious and so versatile. This sun-dried tomato pesto is great for a quick pasta lunch, a last minute appetizer or to make your breakfast sandwiches extra special!

Why you will love this recipe

It's quick and all done in 10 minutes - or less. So you can make it in the time your pasta cooks!
It's easy - just shred the Parmesan, then throw it all in a food processor *
Packed with all the best flavors - basil, garlic, sun-dried tomatoes, Parmesan cheese...
It stores really well and is usually good for a few weeks in the fridge, and for months in the freezer

What you need to make Pesto Rosso

Ingredient notes & substitutions

Walnuts should be unroasted and without salt - and can be switched for another type of nut, for example cashews, macadamias, almonds or pine nuts
Garlic can be skipped
Parmesan cheese is generally not vegetarian as it contains animal rennet, but you can switch it for a vegetarian Italian "Parmesan-style" hard cheese
Sun-dried tomatoes in oil - check the label to make sure they don't have too much seasoning - a touch of garlic or basil will work, but avoid other flavors.
Dry-packed vs oil-packed sun dried tomatoes - you can use either, but if using dry-packed you will need to add more olive oil, probably about ¼ or so more than stated in the recipe.
Olive oil might need to be added, depending on the consistency you're after and how much oil is in the jar of sun-dried tomatoes

How to make it

collage showing how to add ingredients to a food processor to make pesto.

Place sun-dried tomatoes in a food processor *. Make sure to reserve the oil.
Add shredded parmesan
Add walnuts
Add fresh basil leaves

collage showing how to mix red pesto in a food processor.

Cover and mix for 1-2 minutes, then check to see that everything is well chopped *. If not, mix again.
Pour in the oil from the sun-dried tomatoes
Cover and mix again, for about 30 seconds
Remove the lid, taste test and check the consistency. Adjust seasoning if desired and add more oil if needed - then mix again if you added anything. Otherwise, your Pesto Rosso is ready to serve!

Tips & tricks

If you don't have a food processor *, use a handheld immersion blender *, high-powered blender * or mortar and pestle instead. If going for the last option, chop the walnuts and sun-dried tomatoes first.
Make it thicker by using less oil - great for spreads
Make it thinner by adding more oil or a dash of water - great for marinades
For a spicy kick - add some red pepper flakes
For a roasted touch - add roasted red peppers
Even better the next day - the flavor deepens as it sits, so for best results make it a day or two before you want to serve it
Store it in the refrigerator in an airtight container - pour over a bit of olive oil to keep it from drying out. It's usually good for several weeks, but it can go bad before, so please look, smell and finally taste to make sure it's fine.
Freeze it in an ice cube tray for easy use later

red pesto in a jar with walnuts and basil around.

Recipe FAQ

What is red pesto or pesto rosso made from?

There are many version of red pesto or pesto rosso, but it usually has sun-dried tomatoes, parmesan cheese and some type of nut (commonly walnuts, cashews or pine nuts). In addition to this it often has basil, sometimes has garlic, and might have some raw or roasted red peppers.

What is the difference between red and green pesto?

The main difference between them is sun-dried tomatoes - red has them, green doesn't. Apart from that they can have pretty much the same ingredients, with the same common variations.

Does red pesto taste different?

Yes, since red pesto or pesto rosso has sun-dried tomatoes it is sweeter and more umami rich than green pesto.

Can I use red pesto instead of green?

This depends on the recipe. For most recipes you can use red pesto instead of green, but the flavor will change.

What do you use Pesto Rosso for?

This pesto is so versatile and you won't have any trouble making away with it. Here are some of my favorite pesto recipes:

close up of wrap with halloumi, avocado and arugula in aluminium foil — Vegetarian Wraps
with Halloumi

a bowl full of red pesto pasta with roasted veggies, topped with some basil leaves — Vegetarian Wraps
with Halloumi

Pasta - mix it in with the hot al dente pasta and some of the pasta water to create a super creamy sauce. Either stop there, or add veggies or your protein of choice - I always come back to this Red Pesto Pasta with Roasted Veggies.
Pizza - instead of the red sauce on the bottom of your pizza, or a few spoonfuls on top after it comes out of the oven. To use as the base sauce you might want to thin it out with some extra olive oil or a dash of water.
Wraps - spread all over like I did for everyone's favorite Vegetarian Wraps with Halloumi
Appetizer - top crostinis with red pesto and tapenade, fill mushrooms with it or incorporate into a cheese platter and serve with crackers
Dip - with a side of bread or veggies
Sandwiches - delicious on top of a piece of soft Mediterranean style bread. Or switch out the tapenade in a Vegetarian Sandwich with Feta cheese and Jalapeños.
Salad - top with a few spoonfuls
Marinade - add some extra oil or water to make it thinner, then marinate beef, pork, chicken or salmon in it before your next barbecue
Sauce - thick or thin, it's great on top of basically anything

More quick and easy spreads

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